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    Books: Cooking by Cuisine -> Cooking Portuguese

    Food of Portugal

    by:
    Anderson, Jean




    Publisher:
    Morrow Cookbooks
    Published: June 21, 1994
    ISBN: 0688134157
    Format:Paperback
    Pages:288


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    Book Description
    From Publishers Weekly
    Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and markets. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is also included, thereby precluding the necessity of making frequent reference to the glossary, a mild annoyance with many ethnic cookbooks. The recipes depend on simple ingredients, often in unusual combinations ("pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic"), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW.
    Copyright 1986 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.

    Product Description:

    An extensive bilingual glossary explains, defines, and describes
    Portuguese food, wine, cooking, and restaurant terms.
    With notes for cooks and travelers on the language
    of Portuguese wine, food, and dining.
    Wine notes have been completely revised and updated.
    Color photographs of Portugal by the author.


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